Pumpkin Ginger Soup (Edit recipe)

giangiskitchen

82 recipes
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34 followers

Healthy pumpkin ginger soup is always the welcome fall recipe to warm up our crispy autumn day.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

30 minutes

INGREDIENTS

11

Serves: 6

Ingredients

15 oz Pumpkin Purée
14.5 oz Chicken Broth
1.5 cups Mango, nectar ()
1 Tbsp Ginger Root, grated fresh
3 Garlic, cloves (, minced
5 oz Evaporated Milk, ()
.333 cup Creamy Peanut Butter
2 Tbsp Rice Vinegar
1 pinch Sweet & Spicy Banana Pepper Sauce - Miller's
.25 cup Chives, finely chopped
1 pinch Sour Cream, ( (optional))

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large saucepan combine the pumpkin, chicken stock, mango nectar, grated ginger, and minced garlic. Bring to a boil, reduce heat and simmer uncovered for 30 minutes. Stir occasionally.
Whisk in the evaporated milk, peanut butter, rice vinegar, hot sauce until smooth. Stir in the chives.
If desired top servings with sour cream.u00a0

Notes

Make it lighter by using half coconut milk and half evaporated milk. I use coconut milk so that the soup is dairy-free, but you can use heavy cream if you prefer. This step should be added at the last minute. Be sure to stay nearby, as the cream tends to boil. A touch of curry powder can be added during the cooking process. Check for the seasoning and add black pepper as needed.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	325
Fat:	9 g
Carbohydrates:	25 g
Protein:	9 g
Cholesterol:	8 g
Sodium:	143 mg
Fiber:	5 g
Sugars:	18 g
Sugar Alcohol:	0 g
Calculated per serving.